This spirituous cocktail is a savory, smoky spin on the Negroni from bartender Shawn Soole. Peaty Scotch, such as Laphroaig, gives the drink a woodsy character that's emphasized by swapping the standard Campari for Cynar, a vegetal, bittersweet liqueur.
Don't confuse the third element with dry vermouth—though clear in color, Martini & Rossi Bianco is quite sweet, with a citrusy and herbal flavor that's closer to Lillet Blanc than, say, Carpano Antica. It adds balance, while helping the Scotch stay front and center.
This recipe first appeared in The Negroni: Drinking to La Dolce Vita, With Recipes & Lore by Gary Regan.
- 3/4 ounce (25ml) Martini & Rossi Bianco Vermouth
- 3/4 ounce (25ml) Cynar
- 1 1/2 ounces (45ml) Islay Scotch whisky, such as Bowmore or Laphroaig
- Grapefruit twist, for garnish
Add vermouth, Cynar, and Scotch to a mixing glass and fill with ice. Stir until well chilled, then strain into a chilled cocktail glass. Garnish with grapefruit twist and serve immediately.
Mixing glass, cocktail strainer